Mary Berry Winter Coleslaw
Mary Berry’s Winter Coleslaw is a seasonal twist on the classic coleslaw made with shredded cabbage, carrots, and parsnips, often enhanced with apples or red onions for extra flavour. The dressing typically includes mayonnaise, mustard, and lemon juice, creating a creamy and zesty balance. It’s versatile, easy to make, and a perfect way to use up winter vegetables.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 4
- Category: Salad
- Method: Mixing
- Cuisine: British
Ingredients
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White cabbage – ½ small head, finely shredded
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Red cabbage – ¼ small head, finely shredded
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Carrots – 2 large, peeled and grated
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Parsnip – 1 medium, peeled and grated
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Red onion – 1 small, thinly sliced
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Green apple – 1, julienned or grated (optional for sweetness)
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Fresh parsley – 2 tbsp, chopped
For the dressing:
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Mayonnaise – 150ml
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Greek yogurt – 2 tbsp
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Dijon mustard – 1 tsp
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Lemon juice – 1 tbsp
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Honey – 1 tsp
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Salt and freshly ground black pepper – to taste
(Optional: add a splash of cider vinegar for extra tang.)
Instructions
Finely shred the white and red cabbage, then grate the carrots and parsnip. Thinly slice the red onion and, if using, julienne the apple. Add all vegetables to a large mixing bowl.
In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and pepper until smooth and creamy.
Pour the dressing over the shredded vegetables. Mix gently but thoroughly, ensuring all ingredients are evenly coated.
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavours to blend and the cabbage to soften slightly.
Sprinkle with fresh parsley before serving for a vibrant finish. Serve chilled as a side dish with roasted meats, sandwiches, or baked potatoes.
Find it online: https://maryberrycooks.co.uk/mary-berry-winter-coleslaw/